Melt ghee in a medium saucepan over medium-high heat. Toast rice in ghee until fragrant, about 2 minutes. Add cashews, peas and currants; stir well. Add curry powder, cinnamon, cloves, coriander, 2 cups water and salt; stir again. Cover and bring to a boil. Immediately reduce heat to a simmer, and cook, covered, until all water is absorbed, about 25 minutes.

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